A very Chili Verde SB Sunday

[Richard S]

Just finished the game and drowning my sorrows after a Lamb victory (go Niners ). Chili Verde is one of my favorite things to make because it can virtually all be done outside. Best trick ever is a 10 second boil on tomatillos to get the husk loosened.The goal for this Cook that I did yesterday was tacos so it was a very relaxed and fun time. I even took the Weathered Warrior for a spin as I had the pork smoking on the Performer!Pork got a good rub of SPOG and smoked with peach for about and hour to about 150 degrees.I love when it’s just time to meld and simmer. Since I was after tacos and not a stew I only added one cup of chicken stock rather than the 2.5 cups the recipe asked for.Bought a tortilla press on Friday. I need to fine tune my approach with the tortillas but they were very good! Cheers!

 

[ChuckO]

Another one for the books by Richard

 

[Darryl - swazies]

That's a winner all day in my books.
Looks 10 out of 10.

 

[Rich G]

That looks great from start to finish, Richard! Thanks for all the details, and sharing them with us! Oh, and that beer looks really tasty, too!

R

 

[JeffG]

Looks very tasty Richard…recipe please. I like the idea it’s all cooked outside and enjoying a cold beer to boot.

 

[Bob Bailey]

Just finished the game and drowning my sorrows after a Lamb victory (go Niners ). View attachment 45417Chili Verde is one of my favorite things to make because it can virtually all be done outside. Best trick ever is a 10 second boil on tomatillos to get the husk loosened.View attachment 45418View attachment 45419The goal for this Cook that I did yesterday was tacos so it was a very relaxed and fun time. I even took the Weathered Warrior for a spin as I had the pork smoking on the Performer!View attachment 45420View attachment 45421View attachment 45422View attachment 45423Pork got a good rub of SPOG and smoked with peach for about and hour to about 150 degrees.View attachment 45424View attachment 45425View attachment 45426I love when it’s just time to meld and simmer. Since I was after tacos and not a stew I only added one cup of chicken stock rather than the 2.5 cups the recipe asked for.View attachment 45427View attachment 45428View attachment 45429View attachment 45430View attachment 45431Bought a tortilla press on Friday. I need to fine tune my approach with the tortillas but they were very good! Cheers!

Eso es algo de buena comida !

 

[Peter Gallagher]

wow! that looks really good - nicely done, for sure!

 

[Richard S]

Looks very tasty Richard…recipe please. I like the idea it’s all cooked outside and enjoying a cold beer to boot.

I use this recipe as a roadmap mainly just for the sauce but tweak some things based on my preference-

This is the Homemade Chile Verde of Your Dreams

Authentic Mexican pork chile verde is made with hunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. It's delicious and yours to make with our easy-to-follow recipe.

www.simplyrecipes.com

I only used a cup of chicken stock and went with a few more tomatillos and also added more jalapeños…

Obviously I didn’t use the oven all all!

 

[JeffG]

I use this recipe as a roadmap mainly just for the sauce but tweak some things based on my preference-

This is the Homemade Chile Verde of Your Dreams

Authentic Mexican pork chile verde is made with hunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. It's delicious and yours to make with our easy-to-follow recipe.

www.simplyrecipes.com

I only used a cup of chicken stock and went with a few more tomatillos and also added more jalapeños…

Obviously I didn’t use the oven all all!

Thanks Richard.

 

[Michael Richards]

I used your 10 second boil to loosen the husk on some tomatillos today for a chili Verdes cook. What a great time saver, thanks for that!

 

[Randy G]

Looks great!
1. How long do you grill the veggies?
2. Blend the grilled onion and sauté some onion?
3. What temp did you smoke at?
Making this over the weekend!

 

[Richard S]

Looks great!
1. How long do you grill the veggies?
2. Blend the grilled onion and sauté some onion?
3. What temp did you smoke at?
Making this over the weekend!

Veggies went for about 30 minutes or so. Everything is blended.
Pork was smoked at about 300.
This is a very laid back recipe. It all melds together and pork will get very tender as it cooks down in pot.
Have fun!

 

[Joe T Gomez]

That looks awesome

 

[Kevin L (NKY)]

Great cook and great documentsation of it you make it look so easy. I can smell and taste that Taco through your photos.

 

[Randy G]

Followed Richard’s lead and went ahead with this recipe. Came out great. Grilled the veggies on the 26”. Smoked the pork on the egg. Didn’t win at the neighborhood chili cook off but cant complain. I had the most unique chili there. And, I lost to a guy who smoked Wagyu brisket and made a chili out it. It was a great too. But mine was better!!

 

[Michael Richards]

Followed Richard’s lead and went ahead with this recipe. Came out great. Grilled the veggies on the 26”. Smoked the pork on the egg. Didn’t win at the neighborhood chili cook off but cant complain. I had the most unique chili there. And, I lost to a guy who smoked Wagyu brisket and made a chili out it. It was a great too. But mine was better!!

Randy,
Thank looks amazing. I loved this recipe the first time I made it also, I plan to make it again in the next two weeks.

 

[Richard S]

Randy,
Thank looks amazing. I loved this recipe the first time I made it also, I plan to make it again in the next two weeks.

Yes! I’m pretty sure I got the recipe from Michael!

 

[Randy G]

Well, thanks for whoever turned this one into a TBWBB classic. It might give the Daughtry wings a run for the money in my house. Need a good name for it the next chili cook off!! I realized just before the comp calling it green pork chili might be a bad idea.

 

[Michael Richards]

Richard and Randy,
Please know I was not trying to take credit for anything. I love this site for this very reason. I got the idea for chilies Verde from Tye, then searched for recipes, and used the skills I learned as Rich G. and I worked on our joint Carnitas cooks over last summer to do this cook. This is a great dish, I am so glad we all are enjoying it, and I am just exited to make it again, just got done prepping to cook tomorrow!